Hot Artichoke-Crab Dip

Total Time:
20 min
10 min
10 min

4 to 6 servings

  • 1/2 cup crab cake mixture, reserved from Crab Cakes OR see recipe below
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 1 (10-ounce) package frozen chopped spinach, thawed and well drained
  • 1 cup lowfat sour cream
  • 2 tablespoons chopped fresh parsley leaves
  • 1 teaspoon salt-free garlic and herb seasoning
  • 1/2 cup grated Parmesan , divided
  • 2 pita pockets, cut into wedges
  • Assorted vegetables (baby carrots, sliced zucchini, celery stalks)
  • Crab Cake Mixture:
  • 12 ounces fresh lump crabmeat (or an equal amount of canned lump crabmeat)
  • 2 tablespoons low-fat sour cream
  • 2 1/4 teaspoons oats (regular or quick-cooking)
  • 2 1/4 teaspoons seasoned dry bread crumbs
  • 3/4 teaspoon Dijon mustard
  • 1/2 teaspoon crab boil seasoning (recommended: Old Bay)
  • 1/4 teaspoon dried oregano
  • Pinch ground black pepper
  • 1/2 teaspoons olive oil
  • Preheat oven to 400 degrees F.

  • In a medium bowl, combine crab cake mixture, artichoke hearts, spinach, sour cream, parsley, seasoning, and 1/4 cup of the Parmesan. Mix well.

  • Transfer mixture to a shallow baking dish and top with remaining parmesan cheese.

  • Bake 10 to 12 minutes, until dip is hot and cheese is golden.

  • Serve dip with pita wedges and vegetables on the side (or crackers!).

Crab Cake Mixture:
  • In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil seasoning, oregano, and black pepper. Gently mix ingredients together, being careful not to break up crabmeat.

  • Yield: about 1 cup

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    Easy Holiday Appetizers